Colorado cherries are especially good for baking and cooking — pies, cakes, quickbreads, and, as in this recipe, Cherry Clafoutis.

This one comes from the new book, “Plum Gorgeous,” by Romney Steele. (Not for nothing, Steele, who grew up at her family’s legendary Nepenthe restaurant in northern California, is as good a writer as she is a recipe-developer. The book is a lovely read.)

Use sweeter, darker cherries for this baked dessert, and serve it with a little ice cream. (Perhaps Stranahan’s Whiskey Brickle ice cream from Sweet Action?).